AŞL203
FOOD PRESERVATION TECHNIQUES
- Course Code
- AŞL203
- Semester
- Third Term (Fall)
- Theory+Practice
- 3 + 0
- ECTS
- 6
| Course Type | Compulsory Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | 2 |
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| Semester | Third Term (Fall) |
|---|
| ECTS | 6 |
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| Name of Lecturer(s) |
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| Learning Outcomes |
At the end of this course, the students;
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| Mode of Delivery | Face to face |
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| Prerequisites | No |
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| Recommended Optional Programme Components | |
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| Course Description | |
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| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Basics of Food Preservation, Biochemical, Rheological and Microbial changes during Process and Shelf Life |
|
2nd Week |
Introduction to Traditional Preservation Techniques |
|
3rd Week |
Storage Methods Based on Heat Treatment (Evaporation, drying, pasteurization, Sterilization, Spray-Dried etc.) |
|
4th Week |
Cold Process Storage Methods (Freezing, Lyophilization etc.) |
|
5th Week |
Storage Techniques Based on Packaging Methods |
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6th Week |
Storage Techniques Based on Packaging Methods (MOP, Vacuum Packaging etc.) |
|
7th Week |
New Packaging Technologies and Edible Film Coatings |
|
8th Week |
Midterm |
|
9th Week |
Introduction to Modern Enclosure Techniques |
|
10th Week |
Stressed Electric Field (PEF) Applications in Foods |
|
11th Week |
Ohmic System Applications |
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12th Week |
IR Applications, Nanotechnological Applications in Food Storage |
|
13th Week |
Ultrasound and Ultraviolet Applications in Foods |
|
14th Week |
High Pressure Applications in Foods |
|
15th Week |
Final examination |
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| Recommended or Required Reading | Baysal,T.,İçier,F. Gıda Mühendisliğinde Isıl Olmayan Teknolojiler, Nobel Akademik Yayıncılık, 2012. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Questions/Answers
- Practice
- Presentation
- Case Study
- Experiment
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
20 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
5 |
70 |
| Preparation for Final exam |
1 |
20 |
20 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
30 |
30 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
20 |
20 |
| Total Work Load | 184 |
| Total Work Load / 30 (h) | 6.13 |
| ECTS Credit of the Course | 6 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
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Programme Qualifications / Learning Outcomes
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LO2 |
LO3 |
LO4 |
LO5 |
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| K11 |
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| K12 |
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